For the second day, it's back to Idlies. These idlies are made with Rice Rava, that's actually a rava made with rice. I had previously made a carrot coconut rice rava idli. Today's dish can be made with fresh batter or even with batter that's little soured. The tempering makes sure you spice up the batter and it makes a great dish for breakfast or evening.
We made an easy tomato chutney to go along with these idlies. The chutney stays good for a week and you can just warm it before serving.
This joins the breakfast table, so do come join me for Breakfast
Masala Idli with Idli Rava
Idli Rava - 200 gms
Urad dal - 50 gms
Salt - 1/2 tsp
Soda a pinch
Green Chilies - 1 finely chopped
Curry Leaves handful
Coriander leaves handful
Mustard Seeds, Urad Dal - 1 tsp
Oil - 1 tsp
Method to prepare:
Wash and soak Idli Rava for 4 hrs. Soak Urad dal separately for 4-5 hrs. After soaking, drain the water from the Urad dal and grind till soft and fluffy and mix with the idli rava. Add salt and soda, mix well. Let it ferment overnight.
Heat a pan with oil, temper with mustard, urad dal, finely chopped green chillies, curry leaves, coriander leaves. Pour into the batter you want to steam. Mix well and when ready to steam, pour into the greased idli moulds,
Steam them for 10 - 15 mins or till they are cooked. Cool for few mins, then remove each idli carefully with a spatula.
Serve with podi and tomato chutney
Easy Tomato Chutney
Tomatoes - 1 cup
Onions - 1/2 cup
Green Chilies - 2 -3 nos
Garlic - 2 -3 nos
Coriander leaves - 2 tbsp
Salt to taste
Oil -1 tsp
How to make the Tomato Chutney
Chop all ingredients, heat a kadai with oil. Saute all ingredients and cool.
Grind coarsely and store it well.
Serve with Idlis
This stays good for over a week.
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